Pok Pok Thai Sweet Pork (Muu Waan)
Pok Pok's Papaya Salad with Coconut Rice & Sweet Pork (Khao Man Som Tam)
Chef Andy Ricker shares his recipes for Khao Man Som Tam from his new Pok Pok Cookbook. The are three recipes for this dish:
Let us do all the shopping for you! We've worked with Chef Ricker to create a kit with the important Thai ingredients you'll need for making Pok Pok Muu Wahn.
|Pok Pok Sweet Pork|
Thai Sweet Pork Recipe (Muu Wan)
This Sweet Pork recipe can be prepared up to a week in advance and refrigerated until needed. Prepare the Tamarind Water a week or more in advance. Prepare the Coconut Rice and Papaya Salad on the day of serving. To garnish, you should make Andy's Fried Shallots.
- 1 (2 pound) piece boneless pork shoulder, gristle and large pockets of fat trimmed
- 1/4 cup plus 1 tablespoon Thai sweet soy sauce
- 1/4 cup plus 1 tablespoon Thai thin soy sauce
- 2 1/2 ounces palm sugar, very coarsely chopped
- 1 teaspoon ground Thai white pepper
- Cut the pork, with (not against) the grain of the meat, into approximately 5-inch-long slabs that are about 3/4 inch thick.
- Combine the pork, both soy sauces, palm sugar, and white pepper in a heavy-bottomed pot and stir to coat the pork. Set the pot over medium-high heat, bring the liquid to a strong simmer (make sure it never boils or it’ll burn), then cover the pot and decrease the heat to maintain a steady simmer. Cook until the pork is so tender that it breaks easily into shreds when you prod it, about 1 1/2 hours.
- With the pot still on the heat, use a sturdy whisk or large spoon to mash the pork until it’s all in small shreds. Increase the heat, bring the liquid to a steady simmer, and cook, uncovered, until the liquid has evaporated and the shreds glisten and look sticky, like candy, 5 to 20 minutes, depending on how much liquid the pork gave off during cooking. You’ll have about 3 1/2 cups of shredded pork.
- If you’re planning to eat it right away, let it cool slightly. Otherwise, let it fully cool, and store it in a covered container in the fridge for up to a week. Reheat it in the microwave or in a pot over very low heat.
Image of Andy Ricker By Takeaway (Own work) CC-BY-SA-3.0 via Wikimedia Commons
|Pok Pok Cookbook|
Pok Pok: Food & Stories from the Streets, Homes, & Roadside Restaurants of Thailand
The Pok Pok Cookbook is available at Portland's finest independent bookstore, Powell's Books and wherever books are sold. Pre-order now, shipping after October 29, 2013. Order 2 copies for free shipping from Powell's, see their site for details!
Authors: Andy Ricker with JJ Goode
Recipe & Image Copyright © 2013 Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand; Images and Recipes are used with permission; published by Ten Speed Press; ISBN 9781607742883